2 cups elbow macaroni
1 tablespoon Cabot Salted Butter1 tablespoon King Arthur All-Purpose Flour
1 - ½ cups whole milk
4 oz. Cabot Garlic & Herb Cheddar , thinly sliced
1 tablespoon fresh dill, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh basil, chiffonade
1 tablespoon fresh thyme, leaves removed
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To see how to make this recipe please visit Katie's Cucina.
Recipe and photo courtesy of Katie Jasiewicz.